What function of dough conditions??
Its help to strengthen the dough and also be formulated to soften the dough for improved and faster mixing, provide nutrients for the yeast to increase loaf volume, or reduce staling of the finished bread.
How proteases fuction in baking??
Proteases hydrolyze proteins into simpler compounds such as peptides and amino acids. Enzymes exert two basic types of action on proteins--endo and exo. Endo action splits the polymer randomly anywhere along its chain, which contributes to dough relaxation, prevents shrink-back and improves bread volume and gas retention. In addition, endo action increases bakery throughput. Exo action cleaves a specific terminal group, such as an amino acid or a di- or tri-peptide, on the protein polymer. Free-amino acids contribute to browning and may reduce bitter peptides, thereby modifying flavor.
Its help to strengthen the dough and also be formulated to soften the dough for improved and faster mixing, provide nutrients for the yeast to increase loaf volume, or reduce staling of the finished bread.
How proteases fuction in baking??
Proteases hydrolyze proteins into simpler compounds such as peptides and amino acids. Enzymes exert two basic types of action on proteins--endo and exo. Endo action splits the polymer randomly anywhere along its chain, which contributes to dough relaxation, prevents shrink-back and improves bread volume and gas retention. In addition, endo action increases bakery throughput. Exo action cleaves a specific terminal group, such as an amino acid or a di- or tri-peptide, on the protein polymer. Free-amino acids contribute to browning and may reduce bitter peptides, thereby modifying flavor.